A moist and flavorful carrot cake topped with a rich cream cheese frosting, decorated with orange and green colored frosting.
A moist and flavorful carrot cake topped with a rich cream cheese frosting, decorated with orange and green colored frosting.
Ingredients
Cake
- 2cupsAll-Purpose Flour
- 2tspGround Cinnamon
- dashGround Nutmeg
- pinchSalt
- 1tspBaking Soda
- 1tspBaking Powder
- 3pieceLarge Eggs
- 1 1/2cupsGranulated Sugar
- 1cupVegetable Oil
- 2tspVanilla Extract
- 3/4cupRaisins
- 3cupsCarrots, shredded
Frosting
- 1cupCream Cheese
- 4tbspButter, room temperature
- 4cupsPowdered Confectioners Sugar
- 1tspVanilla Extract
- to taste Orange Food Coloring Gel
- to taste Green Food Coloring
How to make Carrot Cake with Cream Cheese Frosting
Cake
In the bowl of a stand mixer, add eggs, granulated sugar, vegetable oil, and vanilla extract. Whisk until the mixture thickens.
In a mixing bowl, add all-purpose flour, ground cinnamon, ground nutmeg, salt, baking soda, and baking powder. Stir to combine.
Add the dry ingredients to the wet ingredients. Mix on low until incorporated.
Add shredded carrots and raisins. Mix until just combined.
Transfer batter to two lightly greased 8-inch cake pans lined with parchment paper.
Bake at 350 degrees F (180 degrees C) for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Frosting
In the bowl of a stand mixer, add cream cheese. Beat until smooth.
Add powdered confectioners sugar, butter, and vanilla extract. Mix on medium until the mixture thickens. Place in the fridge until ready for use.
Assembly
Allow cakes to cool completely before frosting.
Spread cream cheese frosting onto the flat side of the first cake. Place the other cake on top and spread frosting over.
In two separate bowls, mix frosting with orange food coloring gel and green food coloring. Frost carrots onto the top of the cake for decoration.
Serve and enjoy!
Tips & Tricks
Ensure the cakes are completely cooled before applying the frosting to prevent it from melting.
For a more intense carrot flavor, use freshly grated carrots.
FAQS
Can I use whole wheat flour instead of all-purpose flour for this carrot cake?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. You might want to use a mix of both for a lighter texture.
How can I make the cake more moist if it turns out dry?
To add moisture, you can incorporate an extra 1/4 cup of vegetable oil or add a small amount of unsweetened applesauce to the batter.
What can I use instead of raisins in the carrot cake?
You can substitute raisins with chopped nuts, such as walnuts or pecans, or use dried cranberries for a different flavor.
How long can I store the carrot cake with cream cheese frosting?
The carrot cake can be stored in the refrigerator for up to 5 days. Make sure to cover it well to prevent it from drying out.
Can I freeze the carrot cake for later use?
Yes, you can freeze the carrot cake. Wrap it tightly in plastic wrap and aluminum foil, and it will last for up to 3 months. Frosting is best added after thawing.
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Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level. My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...
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